Ground almonds and warm spices make the pastry crust for this torte special. We call for raspberry preserves, but feel free to use any fruit preserves you have handy.
In medium mixing bowl beat butter with electric mixer until softened. Add sugar, egg, baking powder, cinnamon, and cloves. Beat until combined. With a wooden spoon, stir in flour and almonds. Form into ball. Cover and chill until dough is easy to handle (1 hour).
Divide dough in half. (Keep one half refrigerated.) On lightly floured surface, slightly flatten other portion of dough. Roll out dough into 10-inch circle. Wrap around rolling pin. Unroll onto an ungreased 9x1-inch tart pan with removable bottom. Ease dough into pan, pressing dough 1/2 inch up sides.
For lattice, on lightly floured surface, roll remaining dough into a 10x6-inch rectangle. Cut into eight 3/4-inch-wide strips. Weave atop bottom crust. Press ends of strips onto rim, trimming as necessary.
Spoon jam into each section of lattice. Bake in 350 degree F oven for 25 to 30 minutes or until crust is golden. Cool in pan on wire rack. Remove sides of pan. Sprinkle with powdered sugar. Makes 8 servings.